How to make delicious large intestine

The large intestine head is the fattiest part of the pig's large intestine. Cooking large intestine head is a common dish. For example, fried large intestine, dry-fried large intestine, nine-turn large intestine, and braised large intestine are all popular dishes. Although the large intestine head is delicious, it is also the fattiest part of the pig's large intestine, and it can be very greasy if not cooked well. So how should large intestine be cooked to make it delicious? Next, I will introduce to you several recipes for making large intestine.

The first approach

1. Buy the vacuum-packed large intestine head and use salt to clean it, rinse it, blanch it in cold water, and then rinse it clean for later use.

2. Put a little oil in the pot, add ginger slices and stir-fry over low heat

3. Add the blanched and cleaned large intestine and scallion knots.

4. Pour a can of beer

5. Add appropriate amount of light soy sauce and dark soy sauce, a small piece of rock sugar, and a few drops of vinegar. Cover the lid after boiling and simmer on the lowest heat for 40 minutes. Finally, remove the green onion and ginger, collect the juice, and sprinkle with garlic

Cooking Tips

Using wine when cooking is my specialty. Adding a few drops of red vinegar makes it easier for the ingredients to become crispy and tender, and also has the effect of removing fishy smell. This dish should not feel like cotton and soft when you bite it. It must be a little chewy, but not the kind that you can't bite through. A little bit of firmness and crispness is just right.

The second approach

Pig intestines, white radish,

Excipients

Douban, soy sauce, ginger, garlic, spices

step

1. Wash the pig intestines and boil them, then remove and drain.

2. Cut the pork intestine into sections, slice the ginger, peel the garlic, and cut the radish into pieces.

3. Heat the pan and pour in oil. A small amount is fine as the pig intestines themselves have a lot of oil. Add ginger, garlic and spices and stir-fry until fragrant. Then add the bean curd and then the pig intestines. Stir-fry evenly and pour into the casserole. Add appropriate amount of soy sauce and water. Cover the pot and bring to a boil over high heat. Then simmer over low heat until the pig intestines are soft. Add the radish pieces and cook until the radish is cooked through. Remove from heat.

4. Add coriander and serve.

Tips

Before making this dish, you have to clean the pig intestines. This is a very important step. If it is not handled properly, it will directly affect the taste and appetite.

I usually use flour to remove the mucus on the large intestine, then wash it several times with clean water to remove the dirt, and then turn the large intestine over (this is hard to explain clearly, anyway, just grab one end of the large intestine and stuff the other end into this end, and then turn it over), rinse it simply with water, this side is not very dirty, so it is easier to clean. There are some lymph and fat in the large intestine, which need to be removed, and then rub it until it feels almost clean, and finally turn the large intestine back to its original shape, continue to rinse it 0k, done. Wash the pig intestines and boil them, then remove and drain.

The third approach

Stir-fried pig intestines

1. Pre-cook the large intestine, wash it (rub it repeatedly with salt), and cut it into small pieces. Remove the seeds from the green and red peppers, wash them, and cut them into pieces. Wash the onions, cut them into pieces, chop the garlic and ginger, and cut the green onions into sections.

2. Stir-fry ginger and garlic in oil, pour in green and red peppers and onions, a little cooking wine and salt, stir-fry for a while, then pour in pig large intestine and cooking wine. Stir-fry for a while, then pour in appropriate amount of light soy sauce, 1 teaspoon of fish sauce, and a little sugar, stir-fry evenly, then sprinkle with scallion and sesame oil and stir-fry for a while until evenly mixed.